Pita Pocket BLT's

 

Pita Pockets are a different way to serve sandwiches, today we made Pita Pocket BLT's

Turned out really good, it gets boring using bread for sandwiches.

#lunch #brunch #dinner #snacks #baking #Ilovetobake #desserts #recipeideas #Ilovetocook #recipeideas #whatsfordinner #Ilovetocook #whatsforlunch #cooking #goodfoods #makeithomemade #marshmallowtreats #smores #smorestreats #smorescerealbars

Smores Marshmallow Cereal Bars are yummy and easy

https://cherylstastyhomecooking.blogspot.com/2022/09/smores-marshmallow-cereal-bars.html

Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My tiktok.com/@witchymoonwoman

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/craftywitchywoman13

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

My Crafty Blog https://cherylscreationsblog.blogspot.com/

Please be sure to follow Me Thanks

What you Need to make them:

Serves 2

Pita pockets-there are many kinds to try

A package of thick cut bacon(you can use any type)

1 large tomato or roma(depending on how many sandwiches you need)

Romaine or leaf lettuce

mayo or salad dressing you like

Dash salt and pepper, everything bagel seasoning(all optional)

How to make them

First slice your veggies for sandwiches

Slice pita pockets in half then gently open them

Cook bacon till as crispy as you like(I like thick cut bacon, and I sprinkle it with cracked pepper and sometimes brown sugar when cooking, I may cook it in the oven instead of skillet too, drain)

Open pita pockets spread your mayo in there lightly as you like,  and stuff with the veggies and bacon and sprinkle your seasonings in there or top the tomatoes before stuffing into pita.

You can make so many creative sandwiches using pita pockets: BBQ, deli meats and cheese with veggies, chicken roasted or baked is good.

Then I use all different kinds of dressings with each one, I experiment trying different flavors and seasonings, along with veggies. Don't be afraid to try things.

Enjoy

Chaffles with just 2 Ingredients

 

#keto #cooking #chaffles #easyrecipes #breakfast #lunch #brunch #dinner #snacks

What is a Chaffle? It is a waffle made with just cheese and eggs

This is the original chaffle recipe, with just eggs and cheese. These are super easy, you can use any waffle maker. They taste so good and you can use them for bread when making sandwiches as well.

Cheese – Any shredded cheese will work here. Mozzarella is used most often because it has the most neutral flavor, but cheddar is also common. For savory versions, any other cheese from the keto cheese list will work great. Some chaffle recipes (such as the pumpkin and jalapeno popper versions below) also have cream cheese added, but I recommend this only in addition to shredded cheese, not instead of it, because the shredded cheese is what creates the crispy texture.

Eggs – The ratio is one large egg for every 1/2 cup cheese.

CHEESE TIP: If you want your cheese waffle to have a more uniform in texture, use finely shredded cheese instead of regular shredded mozzarella. I usually have regular on hand, so that’s what I used and it was still delicious!           

 Preheat. You want your waffle iron hot, so that when the batter hits the pan, it starts cooking right away and makes a crisp exterior. (See my guide below on which waffle maker to use.)

Gather ingredients. The basic ingredients are eggs and cheese

Keto Chaffle Waffle Ingredients

 1 egg
 ½ cup mozzarella cheese
 2 tablespoons almond flour
½ teaspoon baking powder

Preheat waffle maker to medium high heat.

Whisk together egg, mozzarella cheese, almond flour, and baking powder

Pour chaffle mixture into the center of the waffle iron. Close the waffle maker and let cook for 3-5 minutes or until waffle is golden brown and set.

Remove chaffle from the waffle maker and serve.

Chaffle toppings and variations

There are various toppings and flavor combinations you can add to your a basic chaffle recipe. Serve with a glass of almond milk and you are ready for breakfast! Here are a few popular chaffle topping ideas:

Chaffle pizza – after your keto chaffle is done cooking, top it with 1 teaspoon of marinara sauce, sprinkle of cheese and pepperoni. Broil in the oven until cheese is melted and bubbly

Butter

Sugar Free Syrup – my favorite keto approved syrup is by ChocZero. They have many flavors to choose from. Maple Vanilla is my favorite.

Whipped Cream

Raspberries, Strawberries, Blackberries, Blueberries

Almond butter or other nut butters, like peanut butter

Cream cheese with Everything But the Bagel Seasoning

******

Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My tiktok.com/@witchcelesteluna

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/mscheriluv/

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow Me Thanks

Chicken Vegetable Egg Rolls with Hoisin Peanut Dip

These are better than most take out or any Chinese Restaurants really good, fill with the vegetables you like, use chicken or pork or meatless Enjoy with Hoisin Peanut Dip or a Sweet Sauce

Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My Tiktok @craftykitchenwitch13

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/mscheriluv/

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow Me Thanks

@ yield: 6 SERVINGS

What you need:

1 pound ground or chunked (cut up small bites)chicken or pork

2 Tablespoons cooking oil

3 cloves (3 cloves) garlic , minced or crushed

1 teaspoon freshly grated ginger root , optional

1 Tablespoon soy sauce (or fish sauce for more flavor)

1/2 teaspoon sesame seed oil

1/2 teaspoon kosher salt , or to taste

freshly grated black pepper

1 stalk celery (with the top) Chopped small

1 cup cabbage , shredded thin

1/2 cup grated carrot , (about 1 medium carrot)

3 green onions , small chopped

1 large egg

1 package (1 package) egg roll wrappers or spring roll wrappers in the freezer or fresh section of market.

vegetable oil , for frying

HOISIN-PEANUT DIP

1/2 cup hoisin

1/4 cup peanut butter

1 tsp brown sugar (optional)

chili hot sauce or Sriracha Sauce (optional)

1/2 teaspoon sesame oil , or to taste

2 teaspoons vinegar , or to taste

about 1/2 cup water , or to preferred dip consistency

How to make it:

MAKE EGG ROLL FILLING

Heat a skillet over medium-high heat. Add the oil and then add the garlic and optional ginger. Cook for about 1 minute or until lightly browned. Add the ground chicken, soy sauce, sesame seed oil, salt and pepper. Cook for 2-3 minutes or until the chicken is lightly browned.

Add the cabbage, carrots, and green onions. Cook for another 1-2 minutes or until the vegetables soften. Stir in the egg and cook for another 30 seconds. Remove from heat, place the cooked filling in a colander to drain excess juices and allow to cool. 

MAKE THE HOISIN-PEANUT DIP

While the chicken filling is cooling, make the dip. In bowl, combine all ingredients (hoisin, peanut butter, hot sauce, sesame oil, water, and rice vinegar) and whisk together. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.

Prepare eggrolls for cooking

Using egg roll wrappers or spring roll wrappers, add about 3-4 Tablespoons of chicken filling to each wrapper (depending on the size of the wrapper) Tuck and roll the wrapper around the filling.

Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.

Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 350°F.

Slowly add rolls to frying pan, but do not crowd them because they will stick together if placed too close. Fry each side of egg roll for about 3 minutes or until all sides are crisp and brown.

Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip. You can also wrap these chicken vegetable egg rolls in lettuce and eat them as lettuce egg roll wraps!

Tuna Salad What do you put in Yours?

When making tuna salad, I like to change it up, one day I might feel like adding lots of veggies, by lots I mean a few tablespoons, and depending on how much I'm making. I may add grapes and nuts, herbs yes lots of fresh herbs or dried. Truffle seasoning oh yes please, bagel seasoning oh how yummy you can kick up your Tuna Salad. Here are a few recipes, then get creative

LIKE and Be sure to Follow me

Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My Tiktok @craftykitchenwitch13

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/mscheriluv/

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow Me Thanks

Basic Tuna Salad

2 cans tuna drained
1/2 onion chopped sm.
1 stalk celery chopped small
3 tsp. sweet pickle relish
salt, pepper, garlic powder to taste
1 squirt mustard (opt)
Mayo to taste

Mix all but mayo well, add just enough mayo to hold tuna and all 

together 

serve on lightly toasted bread with lettuce tomato and 

cheese (opt)

Tuna Herb Salad

1 can tuna drained
1 green onion chopped
 1 stalk celery with the tops chopped
1 mini sweet pepper chopped
1tbsp or 2 of fresh herbs minced try different ones you like such as: parsley, chives, lemon balm
2 tbsp of your choice of mayo, miracle whipe, dukes, or plain yogurt with a (dash of lemon juice)
seasonings: a dash of your choice: everything bagel, truffle seasoning, pepper, garlic powder

So many things you can add, stir everything together and serve on lettuce wraps, multi grain bread or rolls.

Zippy Tuna Sandwich! 

Start by using good all white albacore tuna. Mix with Chopped celery, 

chopped green onions, julienne carrots, (very thin) broken cashew 

nuts, tiny bit of dill. Mix with Best foods/Hellmann's mayo with a 

little bit of mustard mixed in.  Now, toast your bread. Spread the 

tuna mixture on the top, lay a slice of tomato on top, then an Ortega 

green chili (you buy in cans) then sprinkle with some nice sharp 

cheddar cheese and put under the broiler until the cheese melts. This 

is honestly very, very good. . Hope you enjoy.

Tuna Cruncho Sandwich 

1 can (6 1/2 oz.) tuna, drained and broken up 
2 stalks celery, chopped 
1 tbsp. mayonnaise 
2 slices Swiss Cheese 
4 slices white bread 
1 egg beaten 
2 cups potato chips, crushed 
2 tbsp. butter 

Combine the tuna, celery, and mayonnaise. Place one slice of Swiss 

cheese on each of two slices of bread. Spread half of the tuna 

mixture on top of each and top with remaining bread slices. Dip each 

sandwich

into beaten egg and then into the potato chips. Melt 2-tbsp. butter 

in a skillet or on a griddle. Brown sandwiches one side and then on 

the other until the cheese is melted.

TUNA on Buns

1 Package of fresh hamburger buns 
2 Cans of Tuna. 
1 Pound Velveeta Cheese 
3/4 Cup Miracle Whip 
4 Hard-boiled eggs 
5 T.  Of the following: 

Chopped Green Onions, Chopped Celery, Chopped Green Peppers and 

Chopped olives 

Mix well all ingredients and then spread generously on hamburger buns 

by the halves. Lay a sheet of foil paper over the buns and place 

in oven at 250 degrees for a half an hour. Then remove foil paper and 

broil buns for about 4 minutes. Remove from oven and let cool. 

Goes great with beer and Sunday football or soccer depending where 

you live. Also tastes great the next day heated up. Great for 

company...Enjoy...

Avocado Tuna Salad

You can change up the vegetables if you like, the seasonings make it so tasty you need to try them.

what you need:

15 oz (or 3 small cans) tuna in water, drained and flaked

1 stalk celery with the tops chopped
1 English cucumber, sliced(optional)

6 cherry tomatoes sliced or diced
2 large or 3 medium avocados, peeled, pitted & sliced
1 small/medium red onion, thinly sliced
½ small bunch of cilantro (1/4 cup chopped)
1 Tbsp lemon juice, freshly squeezed
2 Tbsp mayo
1 tsp everything bagel seasoning

1/2 tsp garlic powder
⅛ tsp black pepper

How to make it:

In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and ¼ cup cilantro

Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and ⅛ tsp black pepper (or season to taste). Toss to combine and serve.

Dr Pepper Glazed Ham

Take a ham and make this glaze and everyone will love it, a little basting and it will be so good, make the glaze ahead of time so it's ready to baste it on the ham.

Please be sure to follow my blog

https://cherylstastyhomecooking.blogspot.com/

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

What you Need:

1 whole fully cooked bone-in ham (15-18 pounds)
whole cloves
3 c. brown sugar
1/2 c. spicy brown mustard
1 can Dr Pepper or Coke
3 tbsp. apple cider vinegar

How to Make it:

Preheat the oven to 325˚.

Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2 1/2 hours—or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package.)

Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes.

After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it's nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving.

Cheesy Chicken Fritters

Please be sure to follow my blog

https://cherylstastyhomecooking.blogspot.com/

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

If you love easy chicken recipes, this is your recipe! Easy, juicy, flavorful cheesy chicken fritter

Calories: 326

Servings: 8 servings (makes 16-18 fritters)

What you Need:

Ingredients for Chicken Fritters:
1 1/2 lbs chicken breasts, (3 large)
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, or cornstarch or potato starch for gluten free
4 oz mozzarella cheese, (1 1/3 cups shredded)
1 1/2 Tbsp chopped fresh dill
1/2 tsp salt , or to taste
1/8 tsp black pepper
2 Tbsp Extra light olive oil, to saute (or any high heat cooking oil)
Ingredients for Garlic Aioli Dip (Optional)
1/3 cup mayonnaise
1 garlic clove, pressed
1/2 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper

How to make it:

Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.

Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.

Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.

To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Recipe Notes

To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

Fiesta Chicken and Black Bean Enchiladas

 

Please be sure to follow my blog

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

These enchiladas have it all chicken, veggies, fresh cilantro, black beans, cheese, green chilies, sour cream, and make a hearty and satisfying family dinner. This recipe makes a lot, a good size 9 x 13 pan. The peppers and spices can be omitted or heated up a bit how you like it. I have also added my enchilada sauce recipe which is easy, just don't let it burn.

 

Ingredients

12-14 corn tortillas
Cooking spray
1/4 cup chicken broth
1 (16 ounce) skinless, boneless chicken breast(cut into chunks)
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced

1 jalapeno pepper, seeded and diced(optional)
1 (15 ounce) can black beans, drained and rinsed
1 cup corn kernels
1/4 cup packed chopped fresh cilantro
1 (4 ounce) can diced green chilies
2 1/4 cups grated Cheddar, Colby or Mexican blend cheese, divided
2/3 cup sour cream
2/3 (10 ounce) can red enchilada sauce(recipe below)
Hot sauce(I use Frank's) to taste
Salt and pepper, to taste

How to make it:

Heat oven to 350 degrees F. Spray an 8x11 baking dish with cooking spray.

Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes).

In same frying pan, add onions and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from heat.

In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.

Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each

Thanks for looking, try my recipes and send me pictures of your results. Cooking is fun and thriving.

the filling with beans, corn, peppers

Enchiladas served

Enchilada sauce recipe:

makes 6 servings
 1/4 cup vegetable oil
 2 tablespoons self-rising flour
 1/4 cup New Mexico or California chili powder
 1 (8 ounce) can tomato sauce
 1 1/2 cups water
 1/4 teaspoon ground cumin
 1/4 teaspoon garlic powder
 1/4 teaspoon onion powder
 salt to taste

How to Make it:

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Blueberry Huckleberry Streusel Muffins

#huckleberry #blueberries #muffins

You can use blueberries or huckleberries for this recipe, I have huckleberries newly planted this year and so I used half and half, they are less sweet but in this recipe they turn out tasty. The streusel topping and pecans on top of each muffin makes these really good.

What you need:

1/2 cup sugar
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1-1/2 cups fresh or frozen blueberries

1/4 cup butter, softened

STREUSEL 

1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup butter

@1/2 cup halved pecans

How to make them:

In a mixing bowl, cream sugar and butter. Add egg; mix well.

Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25 to 30 minutes or until browned. 

Note: I use the extra large muffin pan, so this recipe then makes 6 big muffins. You can do either.

Homemade Easy Pimento Cheese Spread

Making Pimento Cheese is easy and tastes good, plus there are no artificial ingredients so that is even better. You can change up the cheese types too.

What you need:
1/2 pound cheddar cheese (colby) shredded
1/2 lb pepper jack cheese shredded
1-4 oz jar diced pimentos use 2 tbs juice
1/2 red onion diced
1 c mayo
3 cloves garlic minced
1 tsp hot smoked paprika
1/2 tsp ground celery seed
salt and pepper

How to make it:
blend cheeses add ingredients to mix well

Ham and Cheese Frittata

Fix this quick easy tasty recipe for dinner or a fancy breakfast anytime. It's oh so good and you can use so many kinds of veggies, meats and cheeses. Try this and you'll be hooked. You can make the Marinated sun-dried tomatoes anytime and have on hand.

Serves: 4

Ingredients
For the Marinated Sun-Dried Tomatoes:
3 cups sun-dried cherry tomatoes
2 fat cloves garlic, sliced
1 teaspoon dried oregano
1 teaspoon fennel seeds
½ teaspoon dried orange peel
½ teaspoon dried lemon peel
1 cup spicy olive oil

For the Frittata:
10 eggs
Salt and pepper
1 cup chopped Colby or other cheese you like
A handful of flat-leaf parsley
4 tablespoons extra-virgin olive oil (EVOO)
1 small onion, chopped
4 cloves garlic, sliced or chopped
¾ cup roasted peppers or fresh peppers, chopped
1 ½ to 2 cup deli-sliced meats, such as ham, turkey, roast beef, chopped
1 to 1 ½ cups marinated sun-dried tomatoes, artichoke hearts and mushrooms

How to make it:
For the marinated sun-dried tomatoes, place sun-dried tomatoes in a small bowl. Cover with boiling water and let sit for 10 minutes to soften. Drain, and return tomatoes to bowl. Add in remaining ingredients and mix to combine. Let mixture sit at room temperature for 30 minutes to an hour. Store in the refrigerator in a glass jar.

For the frittata, preheat oven to 375˚F.

Whisk up eggs, salt, pepper, cheese and parsley.

Heat a 12-inch skillet over medium to medium-high heat. Add EVOO, 4 turns of the pan, add onions and soften a few minutes, add garlic and roasted or fresh peppers and toss a minute or 2 more. Stir in meat and cook until they begin to crisp up, about 2-3 minutes. Add marinated chopped vegetables and toss to heat through, a minute or so. Add eggs and stir to settle, transfer to oven and bake 20-25 minutes until firm. Cool 10 minutes to cut and serve with fresh veggies or a salad